My family has cornbread all the time. Actually, this is a pretty recent thing since my sister found and tweaked a recipe to make this really good Moist Cornbread.
We call it Mckensie’s cornbread. We call it that because she made the recipe and for some reason, no one in the family can make it as good as her…
For example, when making the recipe for this blog post, I pulled it out of the oven and it hadn’t risen at all! I realized how important baking powder is and that I totally forgot it. That was a pretty disappointing night.
So a little tip from someone who has made the mistake: when a recipe says “dry ingredients”, that includes baking powder!
Another thing you should know about this moist cornbread is it’s addictive quality. Right when I think I am getting good at listening to my body and I stop eating something when I’m full…we have cornbread. No matter how full I am, it is still delicious and definitely a weakness of mine.
The excuses are also endless to make cornbread. It really could go with any meal but these are some of my favorites:
- Casseroles or
- Alone with butter and honey
On the rare occasion that you have leftovers, these are the things I would suggest:
- Store in a tuperware not a ziplock bag. I find that storing it in a tuperware keeps them from getting crushed and for some reason keeps them from getting soggy quicker.
- Don’t put it in the fridge. I am sure you know why I don’t suggest this. Even though it would extend their life, it also makes them dry quicker.
- Don’t have leftovers. No matter what you do, they are never as good the next day. They are either soggy, dry, or just not as good. That’s the only way I can describe it.
Make the most of leftovers
If you did have leftovers and then found the next day they were either soggy or dry or you just need something to do with them, here are some tricks I have learned:
- Too dry. If this happens, first, put the piece of cornbread you want on a plate. Take a paper towel and run it under water. Then, wring it out completely so it is not sopping wet or dripping and lay it over the cornbread. Microwave it for about 15 seconds or until it’s the desired temperature you want. The moisture from the paper towel soaks into the cornbread as it warms, making it (almost) taste fresh from the oven.
- Another think I like to do with dry cornbread is crumble it into a soup or casserole or even over a salad. Putting it to a new use makes the dryness not matter.
- Too moist. If this happens, you can put a piece of stale bread in the cornbread container and the bread will steal some of the excess moisture from the cornbread. If you don’t have stale bread, which is pretty normal, I am sure anything else that is dry and would soak up liquid would work. I have never actually tried it but you could try something like crackers although I assume that would be less absorbent than bread.
Give it a try and I hope you love what you make!
- 1½ cups Cornmeal
- 1 cup Flour or whole wheat flour**
- ⅓ cup Sugar
- ½ tsp Baking soda
- ½ tsp Salt
- 2 Eggs best at room temp.
- 1 cup Milk
- 2 tbsp Butter melted
- ½ cup Canola oil
- Preheat oven to 350°F
- Mix dry ingredients in a medium bowl
- In a small bowl, combine the melted butter, milk, and eggs
- Pour the wet ingredients into the dry ingredients and mix
- Slowly add the oil until combined
- Spray an 8 x 8 pan (or a muffin tin works too!) and pour the batter into the pan
- Bake for 20-25 minutes, a toothpick should come out clean
- Let cool slightly before topping with butter, and honey. Enjoy!
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!